Making your own bread doesn’t have to be hard. This whole-grain wheat bread recipe makes it so easy to make your own bread. If you like soft and fluffy brown bread this 100% Whole Grain Fluffy Wheat Bread is it. Made with whole grain flour, you don’t need white flour for this recipe.
100% Whole Grain Fluffy Wheat Bread
This whole-grain wheat bread recipe has been in my family for years and we all make it a lot more now that we have powerful mixers to help. It is really hard to beat wheat bread that is 100% whole grain, and not as hard as a brick. This bread is not heavy and dense like most 100% whole wheat bread. If it is, you used too much flour and your dough was too stiff. If it flattens out and won’t stand up you need more flour. The total amount of flour is usually about 7 cups.
Benefits of eating whole grains
We have all heard of how eating whole grains is really good for us, but did you know whole grains deliver many important nutrients.
Here are some of the benefits:
- High in fiber, vitamins, minerals, protein, and antioxidants
- Lowers risk of heart disease and stroke
- Reduces the risk of obesity
- Lowers risk of type 2 diabetes
- Good for healthy digestion
How to make 100% Whole Grain Fluffy wheat bread
Making bread can take quite a bit of time to make. This recipe takes less than three hours and needs only 7 ingredients.
Here’s what you will need:
- Hot Water
- Olive Oil
- Sea Salt
- 100% Whole Grain Wheat Flour
- Dry Active Yeast
Making bread is definitely an art. Follow the instructions below very carefully and enjoy!
- If you are not sure if your yeast is still good, you will want to “proof” it. Dissolve one package and 1 teaspoon of sugar in 1/4 cup of warm water. Let stand for 5-10 minutes. If the mixture foams up, the yeast mixture is good to use. But if it does not foam, you won’t want to use it.
- Make sure the bread is completely cooled before wrapping it. You don’t want it to get soggy.
- Keep out of the refrigerator – putting it in there will only make it hard.
Love to bake bread? Look at these recipes:
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100% Whole Grain Fluffy Wheat Bread
- 2 3/4 cups hot water
- 1/3 cup olive oil
- 1/3 cup honey
- 2 tablespoons Molasses
- 1 tablespoon sea salt
- 7 1/2 cups 100% Whole Grain Wheat Flour
- 2 tablespoons Dry Active Yeast
- Place the first five ingredients in the bowl and mix.
- Add 2 Cups 100% Whole Grain Wheat Flour. Then add 2 tablespoons of Dry Active Yeast. (If you're not sure about your yeast proof it in a little warm water first - see notes).
- next, add 4 Cups of 100% Whole Grain Wheat Flour.
- Mix until the consistency is somewhat even. Then continue to slowly add flour 1/2 cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. In any case, do not exceed 7 1/2 cups of wheat flour. Don't over mix or the bread will be tough.
- When your dough is finished, Cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double when using a heavy mixer.
- Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
- Mix again just enough to knock it down at least close to the original size.
- Drop the dough on a floured surface so you can work the dough and shape it. Roll it in the flour and shape it in your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under its self over and over. When the dough is shaped right the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven)
- When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter).
Recipe Tips for the Cook
- If you are not sure if your yeast is still good, you will want to "proof" it. Dissolve one package and 1 teaspoon of sugar in 1/4 cup of warm water. Let stand for 5-10 minutes. If the mixture foams up, the yeast mixture is good to use. But if it does not foam, you won't want to use it.
- Make sure the bread is completely cooled before wrapping it. You don't want it to get soggy.
- Keep out of the refrigerator - putting it in there will only make it hard.